Grilled Dorado with Walnut and Parsley Pesto
- TOTAL TIME: 35 MIN
- SERVINGS: 6
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/2 medium Spanish onion, thinly sliced
- 1 cup packed flat-leaf parsley leaves
- 1 cup walnuts, lightly toasted
- Kosher salt and freshly ground pepper
- Six 6-to-7 ounce dorado, pompano, Spanish mackerel or sea bass fillets, with skin
- 1/3 cup Picholine or green Greek or Spanish olives, pitted and chopped
- 1 tablespoon minced preserved lemon (optional, see note)
- Light a grill. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.
- In a food processor, puree the parsley leaves with 1/4 cup of the olive oil and scrape the puree into a medium bowl. Add the walnuts and onion to the food processor bowl and process to a paste. With the machine on, slowly add the remaining 1/4 cup of olive oil. Stir the paste into the parsley puree and season with salt and pepper.
- Brush the dorado fillets with olive oil and season with salt and pepper. Grill the fish over a hot fire, skin side down, until the skin is crisp, about 2 minutes. Turn the fillets and grill until just cooked through, about 3 minutes longer. Transfer the fillets to plates. Spread the walnut-parsley pesto over the fish. Top with the olives and preserved lemon and serve.
Look for a Portuguese Tinto with lots of black, plummy fruit but only lightly tannic. This makes it a good match for the crispy grilled dorado.
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Congratulations to Mei Lin, winner of Top Chef Season 12.